Irish rarebit is a twist on the classic Welsh rarebit recipe, both of which primarily use bread and cheese for this comfort food creation.
After reading the title, I know there are probably a few questions running through your mind.
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Are you confused about why it’s called ‘Irish Rarebit’ when you’ve probably only ever heard of Welsh rarebit?
Irish Rarebit vs. Welsh Rarebit
Allow me to explain about Irish rarebit vs. Welsh rarebit. First of all, just to make sure you know that ‘rarebit’ is pronounced just like ‘rabbit’ (the rare-bit pronunciation is becoming more acceptable) although there is no rabbit involved, thank goodness, because we used to have two lovely bunnies as pets: Hazel and Primrose! Weren’t they adorable?
Rarebitis essentially a glorified ‘cheese on toast’ recipe. Most people have probably heard of Welsh Rarebit, but I am one of those who had never heard of Irish Rarebit until I was perusing my Mrs. Beeton’s cookbook and was very intrigued when I saw it.
Another classic recipe from Mrs. Beeton, Victoria sponge cake
Irish rarebit, unlike Welsh rarebit has no beer. This is even more confusing when you realize Welsh rarebit includes Guinness (made in Ireland) whereas Irish rarebit does not! Yikes! Strangely enough, Irish rarebit includes a bit of a surprise ingredient with chopped gherkins. Many Welsh rarebit recipes include an egg yolk or two, but I have never used eggs in my rarebit. This a great idea for an easy St. Patrick’s day meal, too.
Whether you use a nice Irish cheddar, or another melty cheese (like the spiced Havarti I once tried) this Irish rarebit is fabulous. I hope you enjoy this recipe and are inspired to create your own the cheese that is to your liking.
Irish Rarebit Recipe
adapted from a Mrs. Beeton recipe makes 4 servings FULL PRINTABLE RECIPE BELOW
Ingredients
butter
milk
Irish cheddar (like Kerrygold Dubliner or you can use another melty cheese)
white vinegar (use Guinness for a really Irish rarebit, although it’s not authentic for an Irish rarebit)
4 pieces of thick crusty bread, toasted on one side only (I used my own No Knead Bread)
Melt the butter in a medium saucepan over low heat, then add the milk and grated cheese, stirring until the cheese melts and becomes smooth. Add the vinegar/Guinness, mustard, black pepper and gherkins; stir to combine and remove from heat.
Allow to cool slightly, stirring occasionally. Preheat the broiler (grill) then place the four pieces of toast on a baking sheet and divide the cheese mixture evenly between them.
Place under the broiler, until bubbly and browned.
Serve with gherkins/cornichons, and a small salad, if desired. It’s perfect for St Paddy’s Day (yes, it’s Paddy, not Patty)!
Try different types of cheese to your liking.
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Irish Rarebit
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
A twist on a classic Welsh Rarebit.
Ingredients
1 oz butter (1/4 stick)
3 Tbsp milk
8 oz Irish cheddar (like Kerrygold Dubliner or you can use another melty cheese)
1 tsp white vinegar
1 tsp prepared English mustard (or substitute your favorite mustard, or omit)
freshly grated black pepper, to taste
2 Tbsp chopped gherkin or cornichons
Instructions
Melt the butter in a medium saucepan over low heat, then add the milk and grated cheese, stirring until the cheese melts and becomes smooth. Add the vinegar, mustard, black pepper and gherkins; stir to combine and remove from heat.
Allow to cool slightly, stirring occasionally. Preheat the broiler (grill) then place the four pieces of toast on a baking sheet and divide the cheese mixture evenly between them.
Place under the broiler, until bubbly and hot; place on plates and serve with gherkins/cornichons and salad, if desired.
Notes
I have used an herbed Havarti cheese which was delicious as well!
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Welsh rarebit or Welsh rabbit (/ˈrɛərbɪt/ or /ˈræbɪt/) is a dish of hot cheese sauce served on toasted bread. The original 18th-century name of the dish was the jocular "Welsh rabbit", which was later reinterpreted as "rarebit", as the dish contains no rabbit.
Scottish Rarebit started with buttered, toasted bread. Slices of cheese were placed on top to be broiled. Welsh Rarebit was similar to the Scottish version only the bread had both butter and mustard. There have been several versions added over the years.
Put the cheese, mustard, Worcester sauce and Tabasco sauce in and stir until melted. Beat in the egg yolks and flour and gently cook for a further 2 minutes. Evenly spoon over the bread and bacon then spoon the cheese mix all over and bake for 5 minutes until golden and bubbly.
You can serve rarebit simply over toast, or you can take the extra step of placing your cheese-drenched toast under the broiler until the cheese begins to brown and bubble.
Cheese on toast is made by grilling slices of pure cheese on toasted bread whereas welsh rarebit is a grilled cheese based sauce made from cheese, flour, beer and often added egg.
Rabbit's low popularity also stems from the agricultural industry as a whole. Many farm animals had dual purposes or were low maintenance to raise and breed, making them staples of the agricultural industry. Chickens provide eggs, pigs live off waste products and scraps, and cows provide milk.
In restaurants, rabbit meat is often called “coney” or “lapin.” “Coney,” derived from the Anglo-Norman term, was commonly used in medieval England, while “lapin,” a French term, is widely used in contemporary fine dining establishments.
The classic British staple, suitable as breakfast, lunch dinner or a snack, is a dish consisting of a hot cheese-based sauce (typically containing butter, milk, beer, Worcestershire sauce, dry mustard, ground black pepper, flour, salt and Cheddar cheese) served over slices of toasted bread, best enjoyed with a generous ...
McCay used it despite its relative innocuousness: cultural theorist Scott Bukatman states rarebit was not the sort of dish a person would associate with having nightmares, thereby demonstrating his unfamiliarity with a belief long held - particularly in England - that the consumption of cheese - and more especially ...
Toastie Welsh Rarebit! Rich cheesy sauce served with slices of toasted bread with a salad of nettles, alexanders, sea radish and sorrels dressed with vinaigrette.
Indeed, Wales has a long-standing tradition for producing delicious, high-quality cheeses. The earliest varieties resembled the now famous Caerphilly, but they were made from goat and sheep's milks and immersed in brine. Later, in the 17th and 18th centuries, cow's milk became the cheese-making ingredient of choice.
To make the melba toast, put the bread onto a baking tray, toast under a hot grill on both sides. Remove the crusts and the slice through the bread horizontally. Rub the underside on the board to remove any excess crumbs, cut each piece into two triangles put back on the tray untoasted side up and toast until golden.
“It's typically a cheese sauce, like a bechamel or mornay, and you can flavor it from that point however you wish.” Common inclusions in recipes for rarebit are elements that deepen and enhance the cheese sauce flavor such as beer, Worcestershire, mustard, cayenne, or nutmeg.
Brown sauce is a condiment commonly served with food in the United Kingdom and Ireland, normally dark brown in colour. The taste is either tart or sweet with a peppery taste similar to that of Worcestershire sauce. Commercial sauces are a blend of tomatoes, malt vinegar, molasses, dates, spices and tamarind.
Thick cut chips steamed then gently fried, generously covered in a luxuriously thick rarebit sauce and topped with an indulgent helping of mature Cheddar cheese. Our rarebit sauce is made with milk and cream, finished with mustard, Dorset Brown Ale and sage for true authenticity.
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